Some physicochemical characteristics of pinus (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) seeds from North Algeria, their lipid profiles and volatile contents

•Approximate composition of important pinus seed species in Algeria was examined.•Essential oil composition was determined by Gas Chromatography and Mass Spectrometry (GC/MS).•Physical and chemical properties of pinus seeds oils were investigated.•Lipid profiles were analyzed by Gas Chromatography (...

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Bibliographic Details
Published in:Food chemistry 2015-12, Vol.188, p.184-192
Main Authors: Kadri, Nabil, Khettal, Bachra, Aid, Yasmine, Kherfellah, Souraya, Sobhi, Widad, Barragan-Montero, Veronique
Format: Article
Language:English
Subjects:
Algeria
Chemical Phenomena
Chemical Sciences
Chromatography, Gas
Cyclohexenes - analysis
Essential oils
Fatty Acids - analysis
Fatty Acids, Unsaturated - analysis
GCMS analysis
Lipids - analysis
Mass Spectrometry
Oil characterization
Physicochemical properties
Pinus - chemistry
Pinus seeds
Plant Oils - chemistry
Seeds - chemistry
Terpenes - analysis
Volatile Organic Compounds - analysis
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Summary:•Approximate composition of important pinus seed species in Algeria was examined.•Essential oil composition was determined by Gas Chromatography and Mass Spectrometry (GC/MS).•Physical and chemical properties of pinus seeds oils were investigated.•Lipid profiles were analyzed by Gas Chromatography (GC). Physicochemical characteristics of seeds of some pinus species (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) grown in North Algeria were determined. The results showed that the seeds consist of 19.8–36.7% oil, 14.25–26.62% protein, 7.8–8.6% moisture. Phosphorus, potassium and magnesium were the predominant elements present in seeds. Pinus seed’s oil physicochemical properties show acid values (4.9–68.9), iodine values (93.3–160.4) and saponification values (65.9–117.9). Oil analysis showed that the major unsaturated fatty acids for the four species were linoleic acid (30–59%) and oleic acid (17.4–34.6%), while the main saturated fatty acid was palmitic acid (5–29%). Gas Chromatography and Mass Spectrometry analysis of P. halepensis Mill., P. pinaster and P. canariensis volatile oils indicated that the major volatile compound was the limonene with relative percentage of 3.1, 7.5 and 10.8, respectively.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.04.138